Adventures in the kitchen and elsewhere

Posts Tagged ‘easy recipe’

Fun fact: This spinach and feta dish, along with some dijon salmon, was the last meal I ate before I went into labor with Baby Lightning. I’m sure that has some significance.

… Somehow.

This is a repeat meal in our house, and if you know how much I like variety, that’s saying something. It’s easy to throw together, low-carb, and only 126 calories per slice, according to Skinnytaste.com, which is where I found the original recipe. It makes 6 servings.

To be honest, when I first saw the pictures, I thought it might taste kind of bland. It doesn’t. Stephen and I both love it. Here is my slightly adapted version. (Side note: The time I decided to take pictures of this dish was also the time I didn’t have quite enough spinach… yours should look a little less “crusty.”)

Ingredients

Ok, technically a quiche requires a lot more egg, so this is kind of like a vegetable pie instead… but it’s close enough!

10-12 oz frozen spinach (Thaw and squeeze the liquid out. One way to do this is microwave it in a bowl on defrost, then press it with the back of a big spoon so the liquid comes up. Tip the bowl to drain off the liquid, and repeat until most of the liquid is gone.)

1/2 cup chopped green onions (I’ve also made it with regular onions.)

1/2 tsp dried dill

1/2 tsp dried parsley

1/2 cup crumbled feta cheese

2 Tbs parmesan

1/2 cup whole wheat flour

1 tsp baking powder

2/3 cup milk

1 tsp olive oil

2 large eggs, beaten

1/2 tsp salt

pepper to taste

Directions

I think thawing and draining the spinach probably takes more time than it does to put the whole rest of this quiche together.

This side dish is delicious. Stephen thought it was ok, but I am a sucker for balsamic vinegar, so I loved it! It has a unique taste, so if you’re just beginning to build a relationship with plain vegetable dishes, you might want to wait a while before trying this.

Ingredients

This recipe makes 4 servings. The original recipe came from the Better Homes and Gardens cookbook, where it’s called “White beans & wilted spinach salad.” This dish is served warm, however, in which case I simply cannot file it into the “salad” category of my brain. Hence, the name change.